Any Home Bakers Here?

You don't need a yogurt maker. I make yogurt by the gallon, and here's what I do. Pare down the recipe as suits your purpose.

You need:
1 gallon of milk *
1 small container of plain yogurt for starter
5 wide mouth quart jars

*I use fat free, but you can use any milk. BE SURE it is NOT "ultra pasteurized." A lot of organic milk is, and it won't become yogurt.

Put the contents of the container of plain yogurt (starter) in a bowl and let it sit on the counter to warm up a little. Heat the milk gently to 185 degrees F. Cool back down to 115-120. Put about 1/2 cup of the warm milk in the bowl with the starter, and stir until it's mixed.

Divide the milk into the jars. Divide the milk/starter into the jars, and stir to combine.

Incubate in a warm place (90-105 degrees) for about 6 hours.

You can stop there, or you can drain some of the whey out to make it a Greek style yogurt. That's what I do, and I end up with about half a gallon of yogurt and half a gallon of whey. I use the whey in place of water when I make my chickens' mash snack, or in smoothies, or for baking, or cooking rice.

I mix my yogurt with honey, berries, and whatever else sounds good.
Wonderful thanks so much :)

I must keep a note of this
 
Three Loaves Multigrain Seeded Bread Cooling...
 

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